tag:blogger.com,1999:blog-70801220793606437292018-03-05T14:24:39.412-08:00Mid-Century FoodGardening, Marketing, Cooking &amp; Small Animal Husbandry in the 1860sJessicahttp://www.blogger.com/profile/03237483834153846307noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-7080122079360643729.post-12021354970926128652013-02-22T13:18:00.001-08:002013-02-22T13:18:43.452-08:00Thank You <div style="text-align: center;">Thank you so much for reading my Mid-century food blog. This project has come to an end but that doesn't mean that I will no longer be cooking, baking, gardening and researching. I just will not be posting any more information here. </div><div style="text-align: center;">&nbsp;</div><div style="text-align: center;">I invite you to follow my adventures on my regular blog here: <a href="http://www.jessicadeandesign.blogspot.com/" target="_blank">http://www.jessicadeandesign.blogspot.com/</a></div><div style="text-align: center;">&nbsp;</div><div style="text-align: center;">I'd love to hear from you. Feel free to contact me by adding your comments in any post.</div><div style="text-align: center;">&nbsp;</div><div style="text-align: left;">Jessica﻿</div><div style="text-align: center;">&nbsp;</div><div style="text-align: center;">&nbsp;</div><div style="text-align: center;">&nbsp;</div>Jessicahttp://www.blogger.com/profile/03237483834153846307noreply@blogger.com0tag:blogger.com,1999:blog-7080122079360643729.post-16925453196761286932012-11-20T15:27:00.003-08:002012-11-20T15:27:50.844-08:00Candied Fruit"Candied Fruit - Any fruit or peel which has been first preserved in syrup may be candied. <br />Take the fruit out of the syrup and let it drain on sieves; then dip the sieve with the fruit into lukewarm water, to wash off the syrup from the surface; take it out, let it drain, and dry it in the stove. Boil some fresh syrup to the blow; put in the fruit and give it a boil in it. The fruit when it is put in will reduce the sugar, it must therefore be boiled to the same degree again. With a spoon or spatula rub the sugar against the side of the pan, to grain it; when it begins to whiten put the fruit in the white part separately: with two forks take it out and lay it on sieves or wire frames, for the sugar to drain from it."&nbsp;&nbsp;&nbsp; From <em>The Complete Confectioner, Pastry-cook, and Baker: Plain and Practical</em>&nbsp; 1864Jessicahttp://www.blogger.com/profile/03237483834153846307noreply@blogger.com0tag:blogger.com,1999:blog-7080122079360643729.post-62010508173666744432012-10-14T09:54:00.000-07:002012-10-14T09:54:00.122-07:00Onions"The white silver-skins are the best species. To boil them:- Peel off the outside, cut off the ends, put them into cold water and into a stew-pan, and let them scald two minutes; then turn off that water, pour on cold water, and boil slowly till tender, which will be in thirty or forty minutes, - according to their size; when done, drain them quite dry, pour a little melted butter over them, sprinkle them with pepper and salt, and serve hot."<br /><br />"Onions are very nice fried in butter. Many people like them roasted, by burying them in ashes without removing the outer skin: when roasted, pull off the skin and season them with salt and butter." <br /><br /><div style="text-align: right;">The Practical Cook Book pg 94</div>Jessicahttp://www.blogger.com/profile/03237483834153846307noreply@blogger.com0tag:blogger.com,1999:blog-7080122079360643729.post-91466166666386221122012-10-11T06:52:00.000-07:002012-10-11T06:54:52.107-07:00Pies"Sweet Potato Pie - Take two pounds and a half of sweet potatoes, mashed fine, half a pound of sugar, two oz of butter, six eggs, two tumblers of sweet milk, a little cinnamon. Make a nice crust in a deep dish and pour it in. Bake moderately."<br /><br /><div style="text-align: center;">~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~</div><br />"Pumpkin Pies - One quart stewed and sifted pumpkin, two quarts milk and a pint of cream, half a teaspoonful of ginger, two teaspoonsful of cinnamon, one nutmeg, a tea spoonful of essence of lemon, four eggs and sugar till sweet." <br /><br /><div style="text-align: center;">~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~</div><div style="text-align: center;">&nbsp;</div><div style="text-align: center;">&nbsp;I used the crust or paste recipe from<a href="http://1860sfood.blogspot.com/2012/09/apple-or-junk-pie.html" target="_blank"> this post for Apple or Junk Pie</a> <br /><br />&nbsp;</div>Jessicahttp://www.blogger.com/profile/03237483834153846307noreply@blogger.com0tag:blogger.com,1999:blog-7080122079360643729.post-41286527249861062202012-10-09T10:52:00.001-07:002012-10-09T10:52:20.769-07:00Luncheon"Fried Turn Overs -&nbsp;Have ready a kettle of boiling lard. having made a pie crust not very rich, cut it in squares, roll them out even and put in a table spoonful of dried apple sauce, make it very fine and sweet, add a little nutmeg or allspice if you prefer it. Eat them when just cold, with a little sweet cream. They must have the edges pinched very tight so as not to let a particle of apple escape in the lard. They are delicious if rightly made."&nbsp;&nbsp;&nbsp; From The Practical Housekeeper 1855<br /><br /><div style="text-align: center;">~ ~ ~ ~ ~ ~ ~</div><br />"Sausages Cold - Take fried sausages, cut them into picea three inches long, roll them up in nice pastry and bake them. They are nice for supper or luncheon."&nbsp; From The Practical Housekeeper 1855<br /><br /><div style="text-align: center;">~ ~ ~ ~ ~ ~ ~</div><br />"no 3 Mince Pie (temperance) - Boil until very tender, three pounds of beef's heart; then chop it as fine as possible and add half a pound of beef suet, cleansed from its skin and filaments, and finely minced; mix all these well together, and add one pound of brown sugar, two pounds of Zante currants, two pounds of raisins, stoned and cut in halves, the grated rind of one orange, the grated rind and the juice of three lemons, one fable spoonful of powdered cinnamon, one of ginger, one of cloves, one of mace, two of salt, and one quart of the best West India molasses; stir all well together; the mixture should be very moist, but not thin.<br /><br />If you wish to use this mince immediately, add two pounds of finely minced apple, and half a pound of citron cut in slices, to every pound and a half of meat; the apples should be very acid."&nbsp; &nbsp;From Practical Cook Book 1850Jessicahttp://www.blogger.com/profile/03237483834153846307noreply@blogger.com0tag:blogger.com,1999:blog-7080122079360643729.post-26560392781594567132012-09-14T08:24:00.000-07:002012-09-01T08:42:25.705-07:00Boiled Custard<div class="separator" style="clear: both; text-align: center;"><a href="http://books.google.com/books?id=hxQqAAAAYAAJ&amp;pg=PA95&amp;img=1&amp;zoom=3&amp;hl=en&amp;sig=ACfU3U3Wvl4hiIUSCU9tczPkDHdFLH8NuQ&amp;ci=504%2C955%2C385%2C133&amp;edge=0" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="109" src="http://books.google.com/books?id=hxQqAAAAYAAJ&amp;pg=PA95&amp;img=1&amp;zoom=3&amp;hl=en&amp;sig=ACfU3U3Wvl4hiIUSCU9tczPkDHdFLH8NuQ&amp;ci=504%2C955%2C385%2C133&amp;edge=0" width="320" /></a></div><br />From Mrs. Beeton's Dictionary of Every-day Cookery<br />"CUSTARDS, Boiled Ingredients -<u>&nbsp;1 pint of milk, 5 eggs, 3 oz of loaf sugar</u>, 3 laurel leaves or the <u>rind of fresh lemon</u>, or<u> a few drops of essence of vanilla</u>, 1 tablespoonful of brandy. <br />Mode - <u>Put the milk into a lined saucepan with the sugar and</u> whichever of the above <u>flavourings</u> may be preferred, the lemon rind flavours custards most deliciously, and <u>let the milk steep</u> by the side of the fire until it is well flavoured. <u>Bring it to the point of boiling then strain it into a basin, whisk the eggs well and when the milk has cooled a little, stir in the eggs and strain this mixture into a jug. Place this jug in a saucepan of boiling water over the fire keep stirring the custard one way until it thickens, but on no account allow it to reach the boiling point</u>, as it will instantly curdle and be full of lumps. Take it off the fire, stir in the brandy and when this is well mixed with the custard, <u>pour it into glasses which should be rather more than three parts full, grate a little nutmeg over the top and the dish is ready for table </u>To make custards look and eat better, ducks eggs should be used when obtainable, they add very much to the flavour and richness and so many are not required as of the ordinary eggs, 4 ducks eggs to the pint of milk making a delicious custard. When desired extremely rich and good cream should be substituted for the milk and double the quantity of eggs used to those mentioned, omitting the whites.<br />Time -&nbsp;A hour to infuse the lemon rind about l8 minutes to stir the custard. Average cost fid Sufficient to fill 8 custard glasses Seasonable at any time." <br /><br />I used a double boiler instead of a jug. I used&nbsp;vanilla and omitted the brandy. The image from the book reminded me of my punch glasses, so I used them. <br /><br />I put the (2 cups)&nbsp;milk in a saucepan with the sugar and vanilla and brought it to a boil. Once the sugar dissolved, I let it cool while I mixed the eggs. I used&nbsp;8 egg yolks and 3 strained whites&nbsp;instead of 5 eggs because I'm not very good at keeping the whites from cooking, and making the custard chunky. I mixed a little of the milk in with the beaten eggs and then added it to the pot. I heated and stirred it in a double boiler until it became firm. It filled 7 small glasses, topped with nutmeg. Ours were served chilled since I made them ahead of time. <br /><br />We liked these very much!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1NmW_Z-tkbI/UEIoSwNuEJI/AAAAAAAABAk/os038FGjARY/s1600/custard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="130" src="http://4.bp.blogspot.com/-1NmW_Z-tkbI/UEIoSwNuEJI/AAAAAAAABAk/os038FGjARY/s320/custard.jpg" width="320" /></a></div><div style="text-align: center;">My custards served in punch cups</div><br />Jessicahttp://www.blogger.com/profile/03237483834153846307noreply@blogger.com0tag:blogger.com,1999:blog-7080122079360643729.post-77427459257591091612012-09-11T12:34:00.000-07:002012-09-11T12:34:00.491-07:00Corn BreadMost of the recipes that I have found for corn bread use milk or vigorous stirring as the leaven. I am not good at those methods. Here is one that I have found for&nbsp;plain corn bread. This is not a sweet corn bread as there is no sugar or other sweetener added. It is also not savory as there are no herbs or seasoning.<br /><br />From the Cook Book 1855<br />"CORN BREAD 1 lb corn meal, 1 tablespoonful butter, 2 eggs, 2 teaspoonsful of cream tartar, and 1 of soda, and mix with milk to be a thick batter. Mix the cream of tartar with the meal, mix soda in a little milk and do not add it until you are ready to pour it into the pan to bake. Grease your pans well."<br /><br />There were several references as to what corn bread should be cooked in. Some called for a round cake tin and others described more of a bread pan type. I prefer to use a round cake tin.<br /><br />Modern Translation: Pre-heat the oven to 350.&nbsp;Have ready 2&nbsp;overly buttered cake tins. Beat together&nbsp;2 tsp cream of tartar, 1 lb&nbsp;corn meal,&nbsp;1 Tbs butter, 2 eggs, 1 tsp soda and 1.5-2 cups milk. The mixture should be a thick batter. The milk should be added 1/2 cup at a time. Pour half of the batter in each tin. Bake for 45 minutes. Check doneness with a toothpick. When it comes out clean, it's done. The corn bread should be pulling away from the sides of the pan. Let it rest for a moment, loosen the edges with a&nbsp;heat resistant spatula,&nbsp;turn out on a cooling rack. Once it is totally cooled, slice in wedges.<br /><br />If the tins are not buttered enough, it will stick. You could also butter and flour the tins if you like or use paper in the bottom of your pan.&nbsp;This second method is what I will most likely do the next time I make this.<br /><br />I do not care for the taste of this cornbread, plain. I can only eat it smothered with thick cream butter. Personally, I like modern sweet corn bread. However, I think that would be more like mid-century corn cakes.Jessicahttp://www.blogger.com/profile/03237483834153846307noreply@blogger.com0tag:blogger.com,1999:blog-7080122079360643729.post-53889903678687274392012-09-07T08:54:00.000-07:002012-09-21T17:20:01.368-07:00Apple or Junk Pie Since it's apple season, I figured that we could all use a simple recipe calling for them. This is a recipe very similar to the modern one that I use. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://books.google.com/books?id=9loEAAAAYAAJ&amp;pg=PA152&amp;img=1&amp;zoom=3&amp;hl=en&amp;sig=ACfU3U3xJp4ujLq_-bwUD3RZDY_QwcQgjQ&amp;ci=58%2C886%2C829%2C293&amp;edge=0" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="112" src="http://books.google.com/books?id=9loEAAAAYAAJ&amp;pg=PA152&amp;img=1&amp;zoom=3&amp;hl=en&amp;sig=ACfU3U3xJp4ujLq_-bwUD3RZDY_QwcQgjQ&amp;ci=58%2C886%2C829%2C293&amp;edge=0" width="320" /></a></div><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://books.google.com/books?id=9loEAAAAYAAJ&amp;pg=PA149&amp;img=1&amp;zoom=3&amp;hl=en&amp;sig=ACfU3U3SJ5JahDTSDxilKzYQvF-JSiNiJg&amp;ci=95%2C1085%2C818%2C174&amp;edge=0" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="68" src="http://books.google.com/books?id=9loEAAAAYAAJ&amp;pg=PA149&amp;img=1&amp;zoom=3&amp;hl=en&amp;sig=ACfU3U3SJ5JahDTSDxilKzYQvF-JSiNiJg&amp;ci=95%2C1085%2C818%2C174&amp;edge=0" width="320" /></a></div><br />Paste or Crust Translation: Cut 2 sticks of softened butter into 4 cups of flour. Add a teaspoon of salt and about 1 cup of water, a little at a time. Mix well and allow to rest for a few minutes, then roll out on floured surface. This makes 2 pie crusts with tops.<br /><br />Apple Filling Translation: Cut, core, peel and slice 5-7 apples. Line a pie&nbsp;tin with your&nbsp;crust&nbsp;and heap it full of prepared apples. Sprinkle on a bit of salt, drizzle with 2 teaspoons of molasses and shake over with cinnamon. I used a good bit of cinnamon. <br /><br />To Finish: Wet the edges of the bottom crust and add the top crust. Pinch and trim the edges. Make a slit in the top to allow the steam to escape. Bake at 375 degrees for 45 minutes. Jessicahttp://www.blogger.com/profile/03237483834153846307noreply@blogger.com0tag:blogger.com,1999:blog-7080122079360643729.post-70257361997657642522012-09-03T14:03:00.000-07:002012-09-03T14:03:00.712-07:00Tongue<div class="separator" style="clear: both; text-align: center;"><a href="http://books.google.com/books?id=kXsCAAAAYAAJ&amp;pg=PR51&amp;img=1&amp;zoom=3&amp;hl=en&amp;sig=ACfU3U1PKc4kE5UbHNsUF3Hl2QJmPPcpYA&amp;ci=78%2C68%2C798%2C435&amp;edge=0" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://books.google.com/books?id=kXsCAAAAYAAJ&amp;pg=PR51&amp;img=1&amp;zoom=3&amp;hl=en&amp;sig=ACfU3U1PKc4kE5UbHNsUF3Hl2QJmPPcpYA&amp;ci=78%2C68%2C798%2C435&amp;edge=0" /></a></div>"No 12&nbsp;A Tongue. This is sliced, not very thin, through the thickest and best part, shown by the letters a b. The fat of the root, when it is liked must be carved by turning the tongue, and cutting in the direction c d."<br /><br />"HAMBURGH PICKLE FOR BEEF HAMS AND TONGUE <u>Boil together for twenty minutes</u> two gallons of water three pounds of bay salt two pounds of coarse sugar two ounces of saltpetre and two of black pepper bruised and tied in a fold of muslin clear off the scum thoroughly as it rises <u>pour the pickle into a deep earthen pan and when it is quite cold lay in the meat of which every part must be perfectly covered with it</u> A moderate sized round of beef will be ready for table in a fortnight it should be turned occasionally in the brine Five pounds of common salt may be substituted for the quantity of bay salt given above but the meat will not be so finely flavoured Water 2 gallons bay salt 3 lbs saltpetre 2 oz black pepper 2 oz sugar 2 lbs 20 minutes." <br /><br />"ANOTHER PICKLE FOR TONGUES BEEF AND HAMS To three gallons of spring water add six pounds of common salt two pounds of bay salt two pounds of common loaf sugar and two ounces of saltpetre Boil these over a gentle fire and be careful to take off all the scum as it rises when quite cold it will be fit for use Rub the meat to be cured with fine salt and let it drain for a day in order to free it from the blood then immerse it in the brine taking care that every part of it shall be covered Young pork should not remain more than from three to five days in the pickle but hams for drying may be left in it for a fortnight at least<u> tongues will be ready in rather less time</u> Beef may remain from one week to two according to its size and the degree of saltiness desired for it A little experience will soon teach the exact time required for the different kinds of meat When the pickle has been in use for about three months boil it up again gently and take the scum carefully off Add to it three pounds of common salt four ounces of sugar and one of saltpetre it will remain good for many months Water 3 gallons common salt 6 lbs bay salt 2 lbs loaf sugar 2 lbs saltpetre 2 oz boil 20 to 30 minutes." <br /><br />"BEEF TONGUES A Suffolk Receipt For each very large tongue mix with <u>half a pound of salt</u> two ounces of saltpetre and <u>three quarters of a pound of the coarsest sugar</u> rub the tongues daily and turn them in the pickle for five weeks when they will be fit to be dressed or to be smoked 1 large tongue salt J lb sugar J lb saltpetre 2 oz 5 weeks."<br /><br />"TO DRESS BEEF TONGUES <u>When taken fresh from the pickle they require no soaking</u> unless they should have remained in it much beyond the usual time or have been cured with a more than common proportion of salt but when they have been smoked and highly dried they should be laid for two or three hours into cold and as much longer into tepid water before they are dressed if extremely dry ten or twelve hours must be allowed to soften them and they should always be brought very slowly to boil <u>Two or three carrots and a large bunch of savoury herbs added after the scum is cleared off will improve them They should be simmered until they are extremely tender when the skin will peel from them easily</u> A highly dried tongue of moderate size will usually require from three and a half to four hours boiling an unsmoked one about an hour less and for one which has not been salted at all a shorter time will suffice."<br /><br />"BORDYKE RECEIPT FOR STEWING A TONGUE After the tongue has been soaked trimmed and washed with extreme nicety lay it into a vessel of fitting size and place round it three or four pounds of the neck or of any other lean cuttings of beef with some bones of undressed veal and pour in sufficient cold water to keep it covered until it is done or instead of this use strong unseasoned beef broth made with the shin and any odd bits or bones of veal which may be at hand Let the tongue be brought to boil very gradually that it may be plump and tender Remove the scum when it first rises and when it is quite cleared off add a large faggot of parsley thyme and winter savoury three rrots a small onion and one mild turnip After three hours and a half of gentle simmering probe the tongue and if sufficiently done peel off the skin and serve it quickly<u> If not wanted hot for table lay it upon a very clean board or trencher and fasten it down to it by passing a carving fork through the root and a smaller one through the tip drawing the tongue straight with the latter before it is fixed in the board let it remain thus until it is quite cold</u> It is much the fashion at present to glaze hams and tongues but this should never be attempted by a cook not well acquainted with the manner of doing it and the proper flavour and appearance of the glaze For directions to make it see page 104 Where expense is not regarded three or four pounds of veal may be added to the beef in this receipt or the tongue may be stewed in a prepared gravy made with equal parts of beef and veal and vegetables as above but without salt this may afterwards be converted into excellent soup A fresh or an un smoked tongue may be dressed in this way but will require less time for the former salt must be added to the gravy." <br /><br /><div style="text-align: right;">From Modern Cookery for Private Families 1860</div><div style="text-align: right;">&nbsp;</div><div style="text-align: left;">It is mentioned in Every Lady's Cook Book 1856, that "Cold biscuit sliced thin and buttered and a very thin slice of boiled ham, tongue, or beef between each two slices of biscuit is best" for sandwiches. There is also mention of mustard in these. So, I decided to provide tongue and biscuit sandwiches at our next picnic. I have made boiled tongue before and it is good but doesn't really have any taste. I&nbsp;wanted to try a pickle recipe this time and then boil it.&nbsp;So, I needed to pickle/brine the tongue that I picked up from <a href="http://www.yourfamilycow.com/food-list" target="_blank">The Family Cow</a>. </div><div style="text-align: left;">&nbsp;</div><div style="text-align: left;">I used a modified version, combining several of the above listed recipes. I only had one tongue to&nbsp;make so I really didn't need a lot of pickle/brine. I&nbsp;combined 1/2 gallon of water,&nbsp;1/2 lb of kosher salt and 3/4 lb of raw sugar. I slowly brought this to a boil and then held it for 20 minutes. Once it was cool, I soaked the tongue for 4 days, covered in the fridge. </div><div style="text-align: left;">&nbsp;</div><div style="text-align: left;">Once the pickling/brining was done, I &nbsp;boiled it with carrots and herbs until it was tender, about&nbsp;3 hours,&nbsp;and laid it out to cool. It was then peeled and sliced and arranged on a plate with mustard. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-c1jRWVEIXqs/UEIq5fUbZ1I/AAAAAAAABA0/I49FKer1CfY/s1600/tongue.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="259" src="http://4.bp.blogspot.com/-c1jRWVEIXqs/UEIq5fUbZ1I/AAAAAAAABA0/I49FKer1CfY/s320/tongue.jpg" width="320" /></a></div></div>Jessicahttp://www.blogger.com/profile/03237483834153846307noreply@blogger.com0tag:blogger.com,1999:blog-7080122079360643729.post-32029104206294488282012-08-31T15:50:00.000-07:002012-08-31T15:50:07.142-07:00Gather with FoodWe had a gathering with food this past weekend. I haven't done enough research to be able to name the type of gathering so I will not even try. Here is an image of my buffet table:<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5lHaFmrFW5M/UEE8AvyDHEI/AAAAAAAAA_E/aQPlfpA5Jh8/s1600/buffet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/-5lHaFmrFW5M/UEE8AvyDHEI/AAAAAAAAA_E/aQPlfpA5Jh8/s400/buffet.jpg" width="400" /></a></div><br />The menu was based on picnic&nbsp;fare. In the center front is a plate of toast cruets. I have no idea if that is something that would have been offered, and it was supposed to be biscuits, but honestly after making everything else.... we just made toast from store bought bread. Sorry.<br /><br />Surrounding the toast from left to right is pickled tongue with mustard, baked chicken and hard boiled eggs.<br /><br />In addition there were (on&nbsp;the left)&nbsp;sliced tomatoes, potato salad, baked beans, (on the right) pickled onions, butter, (in the back) apple pie, vanilla custard and green tomato pie. <br /><br />Besides the toast, I cheated with the potato salad. I had tried a period version of potato salad and it turned out horrible, so we went with a modern version. It really isn't much of a stretch though because the ingredients for the sauce is very similar to those found in modern mayonnaise. I also used modern butter, brown mustard and (not pictured) vanilla ice cream.<br /><br />There were 7 in attendance and there was plenty left over. Everyone enjoyed the meal. Jessicahttp://www.blogger.com/profile/03237483834153846307noreply@blogger.com0tag:blogger.com,1999:blog-7080122079360643729.post-1245714967227032082012-08-30T11:43:00.000-07:002012-08-30T11:43:30.070-07:00Baked Beans"Baked Pork and Beans <br />For a family of six or seven take <u>a quart of white beans</u>, wash them in several waters, and put them into two or three quarts over night. In the morning, when it will be easier to cull out the bad ones than before they were soaked, pick them over and <u>boil them until they begin to crack open</u>, then put them into a brown pan such as are made for the purpose. <u>Pour upon them enough of the water they were boiled in almost to cover them.</u> Cut the rind of about a pound of salt pork into narrow strips, lay it on the top of the beans and press it down so that it will lie more than half its thickness in the water. <u>Bake several hours, four or five is not too much.</u> Where a brick oven is used it is well to let beans remain in it over night. If they are baked in a stove or range more water may be necessary before they are done. <br /><br /><u>Many persons think it a decided improvement to put in a large spoonful or two of molasses</u>. It is a very good way.<br /><br /><u>Those who object to the use of pork can have a very good dish of beans by substituting two table spoonfuls of nice beef drippings and adding two teaspoonfuls of salt.</u><br /><br />To heat over baked beans, put them in a spider with a little water heat them slowly at first and cover close. If they are too moist remove the cover and stir them often."<br /><div style="text-align: right;">From The&nbsp;Young Housekeeper's&nbsp;Friend 1862</div><br />I made this for a picnic. I'm not a fan of molasses but used it anyway.<br /><br />Modern Translation: Use the modern directions for quick soaking the beans by boiling them in water for 2 minutes, removing them from the heat&nbsp;and&nbsp;covering them for 1 hour. Drain and rinse&nbsp;the beans.&nbsp;&nbsp;In fresh water,&nbsp;simmer them until they started to&nbsp;crack, about 1 hour.&nbsp;Drain the&nbsp;beans but save the water. Put the beans in a bean pot or casserole dish with 2 tablespoons of&nbsp;molasses, 2 teaspoons salt, 2 tablespoons of&nbsp;beef drippings&nbsp;and enough of the cook water to cover them. Bake at 350 for 3 hours. <br /><br />They turned out great. I served them in small bean pots and they looked great. Jessicahttp://www.blogger.com/profile/03237483834153846307noreply@blogger.com0tag:blogger.com,1999:blog-7080122079360643729.post-22670481876431915312012-08-24T12:34:00.001-07:002012-08-30T10:31:19.524-07:00Green TomatoesOur tomatoes are just not turning red. We have loads of green ones just staying green with no sign of change. Here are a few recipes for green tomatoes that I have found. I will probably update this next week as we have a picnic to cook for.<br /><br /><div style="text-align: center;">~ ~ ~ ~ ~ ~ ~ ~</div><br />"Green Tomato Pie - Scald green tomatoes, peel and slice them thin, lay them in a deep plate and plenty of sugar, a little lemon peel. Cover with a thick crust. Bake one hour."<br /><div style="text-align: right;">From The Practical Housekeeper 1855</div><div style="text-align: right;">&nbsp;</div><div style="text-align: left;">Green Tomato Pie Translation: Plunge large, green tomatoes in boiling water until the skins peel back. Take out of the boiling water and plunge into cold water. Peel off the skins, slice them thin, drain them&nbsp;and lay them in a deep plate. Add a cup of sugar and some lemon. Cover with your favorite pie crust and bake for an hour at 350 degrees.</div><div style="text-align: left;">&nbsp;</div><div style="text-align: center;">~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ </div><div style="text-align: right;">&nbsp;</div><div style="text-align: left;">"Green Tomato Pickle Cut in thin slices one peck of green tomatoes sprinkle them with salt and let them stand a day or two. Slice ten or twelve small onions. Mix together one bottle or small tin box of mustard, half an ounce of mustard seed, one ounce of cloves, one ounce of pimento, two ounces of turmeric. Put in the kettle a layer of tomatoes, then one of onions and spice till all are in. Cover it with good vinegar and let it simmer till the tomatoes are quite clear."</div><div style="text-align: right;">From Mrs Hales Recipes For The Million 1857</div><div style="text-align: right;">&nbsp;</div><div style="text-align: left;">"GREEN TOMATO PICKLES Take any size, but those ready to ripen are the best, place them in a vessel and throw on a hand full of salt, cover with boiling water and let them stand till cold then slice them through transversely once or twice, according to the size, then lay them in a crock with thin sliced onions. Prepare the vinegar with cloves, cinnamon, and allspice, and pour on hot. Cover and set away for a few days. They will be found very delicious and will keep all winter. Those who dislike onions may omit them."</div><div style="text-align: right;">From Practical American Cookery 1860</div><div style="text-align: left;">&nbsp;</div><div style="text-align: left;">&nbsp;</div><div style="text-align: left;">&nbsp;&nbsp;</div>Jessicahttp://www.blogger.com/profile/03237483834153846307noreply@blogger.com0tag:blogger.com,1999:blog-7080122079360643729.post-51878072601842832302012-08-22T12:42:00.000-07:002012-08-30T13:16:25.344-07:00Pickled Onions"Pickled Onions - Boil small onions (until about half cooked) in salted water then while hot drop them into a jar of spiced vinegar. Pepper is the best spice for this vinegar."<br /><div style="text-align: right;">From Breakfast, Dinner and Tea 1860</div><div style="text-align: right;">&nbsp;</div><div style="text-align: left;">"PICKLED ONIONS Take the smallest onions that can be procured, just after they are harvested, for they are never in so good a state for the purpose as then proceed, after having peeled them, exactly as for the eschalots, and when they begin to look clear, which will be in three or four minutes put them into jars, and pour the pickle on them. The vinegar should be very pale, and their colour will then be exceedingly well preserved. Any favourite spices can be added to it."</div><div style="text-align: left;">&nbsp;</div><div style="text-align: left;">"&nbsp;PICKLED ESCHALOTS For a quart of ready peeled eschalots, add to the same quantity of the best pale white wine vinegar, a dessertspoonful of salt, and an ounce of whole white pepper; bring these quickly to a boil, take off the scum, throw in the eschalots, simmer them for two minutes only, turn them into a clean stone jar, and when they are quite cold tie a skin, or two folds of thick paper over it. </div><div style="text-align: left;">Eschalots, 1 quart; vinegar, 1 quart; salt, 1 dessertspoonful; whole white pepper, 1 oz </div><div style="text-align: left;">Obs. -&nbsp;The sooner the eschalots are pickled after they are ripe and dry, the better they will be."</div><div style="text-align: right;">From Modern Cookery 1858.</div><div style="text-align: left;">&nbsp;</div><div style="text-align: left;">I made 3&nbsp;batches of these.&nbsp; My onions are a type that is comparable to shallots so I was happy to find the pickled onion and pickled shallot recipes were so similar. I started with the recipe for Pickled Eschalots.</div><div style="text-align: left;">&nbsp;</div><div style="text-align: left;">For my first batch I substituted apple cider vinegar and&nbsp;whole black pepper corn for the white wine vinegar and whole white pepper. I had 2 quarts of onions, so I doubled the recipe, except for the pepper. For that, I used only 3/4 of an ounce for the whole batch. While I was making it I didn't think it&nbsp;would be edible. However, these fit at the table of a poor farm family that is making due with what they have.</div><div style="text-align: left;">&nbsp;</div><div style="text-align: left;">For my second batch, I used white vinegar and&nbsp;half as much ground&nbsp;white pepper. I had 3 quarts of onions, so I multiplied the recipe accordingly. It looks very nice.</div><div style="text-align: left;">&nbsp;</div><div style="text-align: left;">For my third batch, I used white wine vinegar and whole white pepper. I had 2 quarts of onions, so I doubled the recipe. These are the best but the white wine vinegar was not as clear as the white vinegar. However, my onions are not a white type but instead a white with purple shoulders type. </div><div style="text-align: left;">&nbsp;</div><div style="text-align: left;">I used the directions, from a modern canning book, for processing the onions. I&nbsp;salt brined the onions over night and rinsed them in the morning. Then I&nbsp;prepared the vinegar, salt and pepper and brought that to a boil. The onions were packed into clean hot jars and the boiling vinegar was poured over them. It was processed in a water bath canner for 10 minutes. </div>Jessicahttp://www.blogger.com/profile/03237483834153846307noreply@blogger.com0tag:blogger.com,1999:blog-7080122079360643729.post-74766542056442515752012-08-21T15:03:00.000-07:002012-08-21T15:03:00.558-07:00Potato Soup"Potato Soup - Put over two quarts of water, peel and slice eight potatoes and put in as soon as the water boils; a small piece of red pepper, a teaspoonful of salt, just before you take it off. Take a piece of butler the size of an hen's egg and scorch it on a round tin. Sprinkle in some flour to thicken it, and then scrape it into your broth. Let it boil up a few minutes, and then pour it in your tureen on a slice of toast." <br /><div style="text-align: right;">From The Practical Housekeeper 1855</div><div style="text-align: right;"><br /></div><div style="text-align: left;">This is essentially the way that we make potato soup at our house and we like it very much.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Modern directions: Chop 1 - 2 potatoes for each person. Potatoes should be in nice bite sized pieces. Boil in salted water for 5 minutes or until just soft enough to mash with a fork. Do not overcook. Drain and set aside. Melt a good amount of butter in a pan.&nbsp;Mix 2 tablespoons of flour in one cup of milk. Add this to the butter. Heat until thickening starts. Stir constantly. Add the cooked potatoes. Add more flour mixed in milk until it covers the potatoes. Set heat to high and stir every 1-2 minutes. When thickening becomes frothy it is done. Salt and pepper to taste. You may use broth instead of milk. Onions sauteed in the butter at the beginning is also very good. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">The main difference is that we make it with milk or broth instead of using the cook water. We also generally make this in very large batches and do not serve it over toast. The toast idea is very interesting and tasty if you have stale bread that needs to be used up.</div>Jessicahttp://www.blogger.com/profile/03237483834153846307noreply@blogger.com0tag:blogger.com,1999:blog-7080122079360643729.post-42125488114411632252012-08-15T15:12:00.000-07:002012-08-15T15:12:26.509-07:00Peaches<table border="0" style="width: 85%px;"><tbody><tr><td><h4 class="center">PEACH SALAD.</h4></td></tr></tbody></table>Peel four or five ripe, juicy peaches, and slice them neatly, and have each slice as much alike as possible in shape and thickness; lay them in a glass dish, and cover them with loaf-sugar, pour over them a spoonful of brandy or wine; turn them off the top to the bottom, so they may all be seasoned alike.<br />The most of fruits may be prepared in the same way; but never mix fruits.<br /><br /><table border="0" style="width: 85%px;"><tbody><tr><td><h4 class="center">TO PRESERVE PEACHES WHOLE.</h4></td></tr></tbody></table>Take the cling-stone peaches before entirely ripe, wash them and put them in a jar; put a tablespoonful of pearlash to some soft water, and pour it over them boiling hot; cover them, and let them stand all night, then put them into cold water, wash and wipe them well; and to every pound of peaches, have a pound of loaf-sugar. Make a syrup of the sugar, and put the peaches in it while hot; simmer them slowly till they are done, take the peaches out, and boil the syrup down till it is quite thick. Put the peaches in jars, pour the syrup over them, and when cold cover them with paper dipped in brandy.<br /><br /><table border="0" style="width: 85%px;"><tbody><tr><td><h4 class="center">TO PRESERVE PEACHES.</h4></td></tr></tbody></table>Select good plum-peaches, pare, and cut them from the stone. Take equal weights of fruit and crushed sugar, lay them in an earthen vessel, and let them remain all night. In the morning, drain the fruit from the syrup, place it in dishes, and set it in the sun. Put the syrup into a preserving pan, and boil it three hours, skimming it well; then put the fruit into jars, and pour syrup over every two or three layers of fruit until the jar is filled; observe that the fruit must be entirely covered with syrup. Cover them tightly with brandied paper, and set them in a dry place.<br /><br /><table border="0" style="width: 85%px;"><tbody><tr><td><h4 class="center">BRANDY PEACHES.</h4></td></tr></tbody></table>Take the best cling-stone peaches, wash and wipe them, to get the furze off, prick them with a needle, and scald till you can pierce the skin with a straw. Make a syrup with loaf-sugar, taking three-quarters of a pound of sugar to every pound of peaches. Let the syrup boil till it is quite thick, then let it cool, and when it is milk-warm, put an equal quantity of good brandy with it, and pour it over the fruit.<br /><div style="text-align: right;"><br /></div><table border="0" style="width: 85%px;"><tbody><tr><td><h4 class="center">PEACH PIE.</h4></td></tr></tbody></table><div style="text-align: left;">Slice some nice, ripe peaches, very thinly, put them in a dish, and sprinkle them with sugar; let them stand an hour; have ready some rich puff-paste, line your plates neatly, and fill them full; add some more sugar, and bake them in half an hour.</div><div style="text-align: left;"><br /></div><table border="0" style="width: 85%px;"><tbody><tr><td><h4 class="center">PUFF-PASTE.</h4></td></tr></tbody></table><div style="text-align: left;">To a pound and a quarter of sifted flour, rub gently in with the hand, half a pound of fresh butter; mix it up with half a pound of fresh butter; mix it up with half a pint of spring-water. Knead it well, and set it by for a quarter of an hour; then roll it out thin, lay on it, in small pieces, three-quarters of a pound more of butter, throw on it a little flour, double it up in folds, and roll it out thin three times, and set it by an hour in a <span style="font-style: italic;">cold place.</span></div><div style="text-align: left;"><br /></div><table border="0" style="width: 85%px;"><tbody><tr><td><h4 class="center">PEACH-WATER ICE.</h4></td></tr></tbody></table><div style="text-align: left;">Take one pound of the pulp of ripe peaches, half a pint of syrup, half a pint of water, the juice of two lemons, and mix them well. If the fruit is not ripe enough to pulp, open them and take out the stones, put them in a stewpan with the syrup and water, boil until tender, and pass them through a sieve; mix in the pounded kernels; when cold, freeze.</div><div style="text-align: left;"><br /></div><div style="text-align: right;"><br /></div><div style="text-align: right;">From The Great Western Cookbook 1857</div>Jessicahttp://www.blogger.com/profile/03237483834153846307noreply@blogger.com0tag:blogger.com,1999:blog-7080122079360643729.post-57976958723686817452012-07-16T19:07:00.000-07:002012-07-16T19:11:27.090-07:00CHOCOLATE MILK"CHOCOLATE MILK.<em> Prep.</em> Dissolve 1 oz. of chocolate in 1 pint of new milk" <br /><br />"CHOCOLATE POWDER. Cake chocolate scraped or ground. Usually sold in tin canisters." <br /><br />From A Cyclopaedia of Six Thousand Practical Receipts 1851<br /><br /><br />"French Chocolate comes mixed with sugar and highly flavored, in tin canisters. This can be prepared on the table. Put a tea-spoon and a half of the chocolate powder into a cup, which fill up by degrees with boiling milk, stirring until dissolved."<br /><br />&nbsp;From The American Matron 1851Jessicahttp://www.blogger.com/profile/03237483834153846307noreply@blogger.com0tag:blogger.com,1999:blog-7080122079360643729.post-21920427829793530682012-07-03T14:31:00.000-07:002012-07-03T14:31:00.288-07:00July Meals According To Mrs. Beeton"Plain Family Dinners for:<br />Sunday - 1&nbsp;Salmon, trout and parsley and butter. 2 Roast fillet of veal, boiled bacon, cheek, peas, potatoes. 3 Raspberry and currant tart, baked custard pudding.<br />Monday - 1 Green pea soup. 2 Roast fowls garnished with watercresses, gravy, bread sauce, cold veal, arid salad. 3 Cherry tart.<br />Tuesday - 1 John dory and lobster sauce. 2 Curried fowl with remains of cold fowls, dash of rice, veal rolls with remains of cold fillet. 3 Strawberry cream.<br />Wednesday -&nbsp;l Roast leg of triutton, vegetable marrow and potatoes, melted butter. 2 Black currant pudding.<br />Thursday - 1 Fried soles, anchovy sauce. 2 Mutton cutlets and tomato sauce, hashed mutton, peas, potatoes. 3 Lemon dumplings.<br />Friday - 1 Boiled brisket of beef, carrots, turnips, suet dumplings, peas, potatoes. 2 Baked semolina pudding.<br />Saturday - 1&nbsp;Cold beef and salad, lamb cutlets and peas. 2&nbsp;Rolled jam pudding.<br />Sunday - Julientre soup, 1&nbsp;Roast&nbsp;lamb, half calf's head, tongue and brains,&nbsp;boiled ham, peas and potatoes. 3 Cherry tart custards.<br />Monday - 1 Hashed calf's head, cold lamb and salad. 2 Vegetable marrow and white sauce instead of pudding.<br />Tuesday -&nbsp;l Stewed veal, with peas, young carrots and potatoes, Small meat pie. 2 Raspberry-and-currant pudding.<br />Wednesday - 1 Roast ducks stuffed, gravy, peas and potatoes, the remains of stewed veal rechauffe. 2 Macaroni served as a sweet pudding.<br />Thursday - 1 Slices of salmon and caper sauce. 2 Boiled knuckle of veal, parsley and butter, vegetable marrow, and potatoes. 3 Black currant pudding.<br />Friday - 1 Roast shoulder of mutton, onion sauce, peas and potatoes. 2 Cherry tart, baked custard pudding.<br /><br /><strong><u>Things in Season</u></strong> <br />Fish -&nbsp;Carp, crayfish, dory, flounders, haddocks, herrings, lobsters, mackerel, mullet, pike, plaice, prawns, salmon, shrimps, soles, sturgeen, tenoh, thoruback.<br />Meat - Beef, lamb, mutton, veal, buck venison.<br />Poultry - Chickens,&nbsp;ducklings, fowls, green geese, leverets, plovers, pullets, rabbits, turkey poults, wheatears, wild ducks.<br />Vegetables - Artichokes, asparagus, beans, cabbages, carrots, cauliflowers, celery,&nbsp;cresses, endive, lettuce's, mushrooms, onions, peas, radishes, small salading, sea-kale, sprouts, turnips, vegetable marrow,&nbsp;various herbs.<br />Fruits - Apricots, cherries, currants, figs, gooseberries, melons, nectarines,&nbsp;pears, pineapples, plums, raspberries, strawberries, walnuts in&nbsp;high season, for pickling."<br /><br />That last one really got me, "walnuts in high season, for pickling". I will have to look that up.<br /><br />Jessicahttp://www.blogger.com/profile/03237483834153846307noreply@blogger.com0tag:blogger.com,1999:blog-7080122079360643729.post-84466209590849962252012-06-29T14:04:00.000-07:002012-06-29T14:04:25.651-07:00Plan for The Kitchen GardenFrom <a href="http://books.google.com/books?id=uU0DAAAAQAAJ&amp;dq=kitchen%20garden&amp;pg=PR1#v=onepage&amp;q=kitchen%20garden&amp;f=false" target="_blank">The Kitchen Garden</a> 1855<br /><br />The Border<br />"A wide border (BB) will be carried entirely round the garden at the foot of the wall. This will serve according to aspect to raise early vegetables, to receive small seed beds of cabbages, lettuces and other things which are transplanted afterwards as well as those which require temporary pricking out such as celery, and part of it may be permanently occupied by sweet herbs, medicinal plants and other useful stock vegetables, part also may be devoted to horticultural experiments. It is convenient to have in a kitchen garden a little plot wherein to put surplus seeds and roots of flowers that are not wanted at the moment in the flower garden and the pleasure ground. Not only is it convenient to have such a supply in reserve to fall back upon in case of accident elsewhere but, as bouquets and cut flowers are always in request, these can be gathered <em>ad libitum</em> without fear of despoiling the parterre."<br /><br />The Path<br />"A straight rectangular gravel path (PP) will go round the whole. Cross paths (pppp) will lead to the centre.... "<br /><br />The Center<br />".. there should be, if not a fountain (F) with its basin to receive the water ejected, and always standing full ready for watering, at least a tank, or cistern, or shallow well, with a sufficient supply of water from some source or other."<br /><br />The 4 Plots<br />"..&nbsp;there will remain in the middle, the four distinct open plots of ground (G G G G) which constitute the main body of the garden for cropping for the supply of vegetables in quantities." <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://books.google.com/books?id=uU0DAAAAQAAJ&amp;pg=PA9&amp;img=1&amp;zoom=3&amp;hl=en&amp;sig=ACfU3U37nbQupoFEnqivkqIvx07EahTfeA&amp;ci=200%2C261%2C562%2C1039&amp;edge=0" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://books.google.com/books?id=uU0DAAAAQAAJ&amp;pg=PA9&amp;img=1&amp;zoom=3&amp;hl=en&amp;sig=ACfU3U37nbQupoFEnqivkqIvx07EahTfeA&amp;ci=200%2C261%2C562%2C1039&amp;edge=0" width="216" /></a></div>Jessicahttp://www.blogger.com/profile/03237483834153846307noreply@blogger.com0tag:blogger.com,1999:blog-7080122079360643729.post-31648609674459402472012-06-21T06:59:00.000-07:002012-06-21T06:59:00.767-07:00Poached EggsIn Mrs. Beeton's Dictionary of Every-day Cookery there is given a bill of fare for Breakfast. In that list is mentioned poached eggs. Here are directions for preparing them. <br /><br />"Half fill a bright frying pan with boiling water; add a salt spoonful of salt and two teaspoonfuls of vinegar; break each egg separately into a cup, pour them carefully into the water while boiling; with a small slice throw the white over the yolk; drain for half a minute, then serve either on hot buttered toast, or on spinach or sorrel. Two and a half or three minutes will be sufficient time to give them." <br /><br /><div style="text-align: right;">From The Young Housewife's Daily Assistant 1864</div><div style="text-align: right;"><br /></div><div style="text-align: left;">Notes: My salt spoon holds just less than 1/2 teaspoon. I used white vinegar, as I found it mentioned in other cook books of the time. I am assuming that a "slice" is a slotted spoon and was able to find a reference; "passing the <strong>slice</strong> or a <strong>spoon</strong>". I used a lined copper frypan as cast iron is not good to boil water in.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Over all, it really wasn't hard to do. I just made 2 eggs for myself and they turned out beautifully. The key is to not have the water boiling when you add the eggs and to gently add them to the water. Otherwise, if you add the egg too fast, it will slide to the other side of the pan and stream the white behind it. As I had no spinach or sorrel, I ate my poached eggs on modern toast with salt and pepper.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mrs. Beeton also gives her own instruction for making poached eggs <a href="http://books.google.com/books?id=hxQqAAAAYAAJ&amp;dq=custard%20sauce%20subject%3A%22cooking%22&amp;pg=PA114#v=onepage&amp;q=poached%20egg&amp;f=false" target="_blank">here</a>&nbsp;along with&nbsp;an explanation of the importance of fresh eggs and an&nbsp;illustrations of a tin egg-poacher&nbsp;.</div>Jessicahttp://www.blogger.com/profile/03237483834153846307noreply@blogger.com0tag:blogger.com,1999:blog-7080122079360643729.post-9869846831287286872012-06-14T06:14:00.000-07:002012-06-14T06:14:00.639-07:00YogurtCoagulated Milk (Yogurt)<br /><br />"Pour the coagulated milk on a fine sieve and let the whey run off. Then lay in a soup plate. Serve with crushed sugar and cream; or hang in a muslin bag, and allow it to drip, and become hard. Serve with cream and sugar. Pot cheese is made by heating coagulated milk, draining off the whey in a bag, and then mixing with the curd, salt, and sometimes a little sage or some other herb, as a flavoring, and then making it into little balls or cakes. In order that such cheese should be palatable, the coagulated milk must not be bitter in taste." <br /><br />From The Philosophy of Housekeeping 1859<br /><br />Finding a reference for yogurt was rather difficult until I stumbled across Thirty-five Years in the East, 1852. On pages 396-397 there is a table of words with translations in Latin, English, French, German, Turkish, Arabian, Persian and Cashmere. Yogurt is listed as Turkish and translated into English as coagulated milk. The French translation is lait caille. <br /><br />The first real mention of the word yogurt, that I could find, wasn't until Mr. Kellogg promoted it in his <a href="http://books.google.com/books?id=cKfhAAAAMAAJ&amp;dq=yogurt%20subject%3A%22cooking%22&amp;pg=PA319#v=onepage&amp;q=yogurt%20subject:%22cooking%22&amp;f=false" target="_blank">Battle Creek Idea, 1910</a>. <br /><br />Jessicahttp://www.blogger.com/profile/03237483834153846307noreply@blogger.com0tag:blogger.com,1999:blog-7080122079360643729.post-69951701751513101232012-06-07T15:39:00.000-07:002012-06-07T15:39:17.125-07:00Radishes&nbsp;"Radishes are of three sorts; the long red, the small button or turnip radish, and the winter or white radish. <br /><br />Radishes should be fresh pulled and tender, to be in perfection for the palate, or to be healthful; to many persons they are positively injurious.<br /><br />To prepare them for the table cut off all tho leaves, leaving about an inch of the stalk, trim them neatly, and lay them in cold water for an hour, serve the long ones in a tumbler or celery glass half filled with water, serve the small ones on a plate; they are generally eaten with salt only; they may be served cut in thin slices, with vinegar, pepper and salt over."<br /><br />From The American System of Cookery 1864Jessicahttp://www.blogger.com/profile/03237483834153846307noreply@blogger.com0tag:blogger.com,1999:blog-7080122079360643729.post-61792630435047818522012-06-01T13:47:00.000-07:002012-06-01T13:47:00.275-07:00June Meals According To Mrs. BeetonPlain Family Dinners for:<br />Sunday - 1 Salmon, trout and parsley and butter, new potatoes. 2 fillet of veal, boiled bacon, cheek, spinach, vegetables. 3 Gooseberry tart, custard. <br />Monday - 1 Light gravy soup, Small meat pie, minced veal with rolled bacon, spinach and potatoes.&nbsp;2 Raspberry and currant tart.<br />Tuesday -&nbsp;1 Baked mackerol, potatoes. 2 Boiled leg of lamb with young carrots. 3 Lemon pudding. Wednesday - 1 Vegetable soup. 2 Calf s liver and bacon, peas hashed lamb from remains of cold joint. 3&nbsp;Baked gooseberry pudding.<br />Thursday - 1 Roast ribs of beef, Yorkshire pudding, peas, potatoes. 2 Stewed rhubarb and boiled rice.<br />Friday - 1&nbsp;Cold beef and salad, cutlets and peas. 2 Boiled gooseberry pudding and baked custard pudding.<br />Saturday - 1 Rump steak pudding, broiled beef bones and cucumber, vegetables. 2 Bread pudding.<br /><div style="text-align: center;">~</div>Sunday - 1 Roast fore-quarter of lamb, mint sauce, peas and new potatoes. 2 Gooseberry pudding, strawberry tartlets, fondue.<br />Monday - 1 Cold lamb and salad, stowed neck of veal and peas, young carrots and new potatoes. 2 Almond pudding.<br />Tuesday -&nbsp;1 Green pea soup,2 Roast ducks stuffed, gravy, peas and&nbsp;new potatoes. 3 Baked ratafia pudding.<br />Wednesday - Roast leg of mutton, summer cabbage, potatoes. 2 Gooseberry and rice pudding.<br />Thursday - 1 Fried soles, melted butter, potatoes. 2 Sweetbreads, hashed mutton, vegetables. 3 Bread and butter pudding.<br />Friday - 1 Asparagus soup. 2 Boiled beef, young carrots and new potatoes, suet dumplings. 3 College puddings.<br />Saturday -&nbsp;1 Cold boiled beef and salad, lamb cutlets and green peas. 2 Boiled gooseberry pudding and plain cream.<br />&nbsp; <br />&nbsp;<strong><u>Things in Season</u></strong> <br />Fish - Carp, crayfish, herrings, lobsters, mackerel, mullet, pike, prawns, salmon, soles, tench, trout, turbot.<br />Meat -&nbsp;Beef, lamb, mutton, veal, buck venison.<br />Poultry - Chickens, ducklings, fowls, green geese, leverets, plovers, pullets, rabbits, turkey poults, wheatears.<br />Vegetables - Artichokes, asparagus, beans, cabbages, carrots, cucumbers, lettuces, onions, parsnips, peas, potatoes, radishes, small salads, sea kale, spinach, various herbs.<br />Fruit -&nbsp;Apricots, cherries, currants, gooseberries, melons, nectarines, peaches, pears, pineapples, raspberries, rhubarb, strawberries.&nbsp;Jessicahttp://www.blogger.com/profile/03237483834153846307noreply@blogger.com1tag:blogger.com,1999:blog-7080122079360643729.post-36445754031536007032012-06-01T11:48:00.000-07:002012-06-01T11:48:00.244-07:00Gardening In JuneFrom The Kitchen and Fruit Gardener 1847<br /><br /><div style="text-align: center;">June</div><br />If the weather in this month prove dry, the growth of many esculent plants will be considerably retarded, particularly the beans and peas which are in flower, the blossoms of which fall off before arriving at maturity, and, consequently, are not succeeded by fruit. A certain degree of attention is therefore necessary to give a regular supply of water to the growing crops.<br /><br />There is no work in the kitchen garden which at this time requires greater attention than the eradication of weeds; many will now begin to perfect their seeds, which, being shed on the ground, will occasion a considerable degree of labour for several years to accomplish their extirpation. <br /><br />Every part of the kitchen garden should now be kept in a neat and well regulated condition; and a constant attention should be paid to the progress of all seeds committed to the ground. Those that vegetate freely should be forwarded by hoeing, thinning, and watering; and in those cases, where the seed has failed, it should be immediately resown: no time should be lost when such circumstances occur. Some crops such as beets, onions, parsnips, and some others, may be restored by transplanting them from those places where they may have come up too thick. The depredations of insects should be guarded against as much as possible, until the crops are rather advanced; for after they have formed their rough, or perfect leaves, few insects attack them, at least not so as to endanger the crop. When recourse is had to watering, it should be applied as late in the afternoon as possible, or early in the morning, but never during the middle of the day. When the ground can be kept in a moist state during the warm months of summer, the most luxuriant crops may be expected.<br /><br />Beans and Peas for late crops should be sown both at the beginning and also at the end of this month. Those which are now in blossom should be examined and topped. Earth up and otherwise stir the surface of the advancing crops, as necessity may require. At this time, the crops which were formerly planted should be hoed and earthed up. Cabbage and broccoli plants which are fit should be planted out. Transplant spring sown cabbage of all sorts for autumn and winter use. Earth up the early and general crops of cabbage as they advance; the former will now be advancing to maturity, and may be forwarded in cabbaging, if the leaves be tied together with strings of matting. The general crops of onions should, towards the middle or end of the month, be cleared from weeds: this operation should be performed with a narrow hoe, which will not only destroy the weeds, but by stirring up the surface, will contribute much to the growth of the crop. The crops of potatos as they advance should be earthed up. Prick out celery plants sown in March: a slight watering to be given every other evening. Continue to sow and transplant all sorts of lettuces: give plenty of water both to the newly sown and also to the transplanted ones. Tie up to blanch the forward crops of lettuces; choosing a dry day for that purpose. A full crop of kidney beans may now be planted. Propagate by sowing, cuttings, or dividing the roots, all sorts of herbs. A small sowing of ruta baga may now be made, deferring the principal one till the middle of next month. Beets may also be sown for a late winter and spring supply; the early part of June will also be timely for the sugar beet, If not attended to the preceding month.Jessicahttp://www.blogger.com/profile/03237483834153846307noreply@blogger.com0tag:blogger.com,1999:blog-7080122079360643729.post-57760439240526867182012-05-24T21:23:00.000-07:002012-05-24T21:23:00.589-07:00Kitchen Garden PlansTaken from The Country Gentleman 1854<br /><br />"PLAN OF A KITCHEN GARDEN <br />Where all the work is done with the spade, and no ornamental planting is desired, the plan furnished by our correspondent ("A Pupil of the Cultivator,") is a simple and good one, and no doubt as well adapted to the intended purpose as any we could furnish. In the country, where horse labor is always at command, a great saving is effected by laying out the kitchen garden so as to admit the use of the plow, subsoiler, cultivator, and harrow.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://books.google.com/books?id=nPchAQAAMAAJ&amp;pg=PA219&amp;img=1&amp;zoom=3&amp;hl=en&amp;sig=ACfU3U1VhhKD1dSQ7CCezqAC1u8Dpfejxw&amp;ci=667%2C408%2C269%2C152&amp;edge=0" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://books.google.com/books?id=nPchAQAAMAAJ&amp;pg=PA219&amp;img=1&amp;zoom=3&amp;hl=en&amp;sig=ACfU3U1VhhKD1dSQ7CCezqAC1u8Dpfejxw&amp;ci=667%2C408%2C269%2C152&amp;edge=0" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">In the above figure (Fig 1), we have endeavored to show an arrangement for this purpose, where dwarf fruits trees, currant and gooseberry bushes, &amp;c., are planted in continuous rows across the garden; the crops of vegetables being panted between, and the whole cultivated by a horse, which turns about at the ends on the spaces or alleys, a, a. The flower garden and ornamental part occupy a strip at the centre, on each side of tho alley, b, b. If desired this part may be wholly omitted. Fig 2, shows the more common way of laying out kitchen gardens into quarters, where, it will be observed, horse labor can not be introduced."</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Here we have an illustration of "the more common way of laying out kitchen gardens into quarters". Notice they are not calling this a German Four Square Garden. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">From The Gardener's Text-Book 1851</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">"INTERNAL ARRANGEMENTS</div><div class="separator" style="clear: both; text-align: left;">By the phrase "Internal Arrangements", we mean the division of the garden into quarters borders beds walks etc This laying out the ground must be regulated wholly by the taste of the gardener and we therefore venture to offer only a few hints in regard thereto instead of giving precise directions As far as our opinion may be worthy of notice we should recommend regular divisions made by the square and line Such are most easily laid out and most conveniently kept in order Serpentine walks with crescent star or bean shaped beds are all very appropriate for the flower garden but they seem hardly suited for such humble tenants as cabbages potatoes and onions It is a rule to be constantly borne in mind by the proprietor of a kitchen garden that his main object be utility rather than ornament.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">At least one path should be of sufficient width to admit the wagon or cart which will be required at certain seasons to bring in dung or to carry off produce Foot paths need not be over three feet wide and the alleys between the beds not over twelve or eighteen inches The border extends all around the garden and is from six to ten feet wide with a foot path in front The beds ought to be narrow say four or five feet wide such being the most easy to cultivate The numerous alleys of course occupy a great deal of room but they possess the advantages of convenience and neatness in enabling the workmen to clean or gather the crops without trampling upon the beds The principal paths might be dug out to tire depth of two feet or more and then become places of deposit for the stones removed from the quarters A thin layer of gravel tan or even common earth would render the paths hard and dry to the feet at all seasons.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">In connection with the above hints a diagram or plan of our own garden may be deemed not out of place It will be found on the following page It is in the shape of a parallelogram running east and west with the entrance on the south side The border inside the fence is about eight feet wide that part facing the west smith and east is adapted for such plants as require a warm exposure and the other for such as need shelter from the mid day sun In front of the border is a foot path three feet wide Directly in the centre of the garden is the tool house beneath which is a good location for a cistern Here meet the four principal paths winch divide the large plat into four equal parts or quarters as they are generally called by English gardeners These paths are of sufficient width to admit the wagon which can turn around the tool house and return through the same path so as to avoid the necessity of having more than one entrance The quarters are of equal size so that a four year rotation of crops may readily be observed The tool house and cistern being in the centre are convenient of access from every part of the grounds Currants gooseberries raspberries and quinces are set out on the edges of the principal paths running north and south and the grape vines are trained upon the fence Dwarf fruit trees might be placed in the border where neither their roots nor their tops would be likely to occasion much injury.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://books.google.com/books?id=yl8MAAAAYAAJ&amp;pg=PA22&amp;img=1&amp;zoom=3&amp;hl=en&amp;sig=ACfU3U0_NwIA6agnDrn4GDmjXXZtgNE0Yg&amp;ci=76%2C159%2C788%2C1299&amp;edge=0" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://books.google.com/books?id=yl8MAAAAYAAJ&amp;pg=PA22&amp;img=1&amp;zoom=3&amp;hl=en&amp;sig=ACfU3U0_NwIA6agnDrn4GDmjXXZtgNE0Yg&amp;ci=76%2C159%2C788%2C1299&amp;edge=0" width="194" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">&nbsp;This short description will enable any intelligent reader who approves of the plan to adopt it with such modifications as his own taste may suggest.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Although in this business of laying out a garden ornament is a mere secondary consideration yet perfect regularity and neatness are attained with little extra labor and they will certainly add much to the gardener's interest in the spot. The eccentric William Cobbett said that it is quite as reasonable for a man to take pleasure in a garden which is tastefully arranged and tidily kept as it is for a woman to delight in a fine dress and he will be as anxious to preserve the neat appearance of the beds and walks as she to protect her gown from dust or grease from being faded by the sun or eaten by moths. We all take best care of that which is most pleasant to the eye." </div>Jessicahttp://www.blogger.com/profile/03237483834153846307noreply@blogger.com0tag:blogger.com,1999:blog-7080122079360643729.post-15547979446381386302012-05-22T20:43:00.000-07:002012-05-22T20:43:00.335-07:00Tools for Lady GardenersTaken from Gardening For Ladies 1843 which is mostly about the art of flower gardening. However, I have found it useful and enlightening in the way people of the time thought of the frailty of woman as well as the tools that were made to accommodate such frailty. For anyone interested in flower gardening, there is a gardening calendar at the back of the book that would also be useful. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://books.google.com/books?id=nvoCAAAAYAAJ&amp;pg=PA17&amp;img=1&amp;zoom=3&amp;hl=en&amp;sig=ACfU3U3we1Sig8JqJsDgEHqpW_iM-Dky_w&amp;ci=109%2C679%2C731%2C539&amp;edge=0" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="http://books.google.com/books?id=nvoCAAAAYAAJ&amp;pg=PA17&amp;img=1&amp;zoom=3&amp;hl=en&amp;sig=ACfU3U3we1Sig8JqJsDgEHqpW_iM-Dky_w&amp;ci=109%2C679%2C731%2C539&amp;edge=0" width="320" /></a></div><div style="text-align: center;">A Lady's Gauntlet of strong leather.</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://books.google.com/books?id=nvoCAAAAYAAJ&amp;pg=PA18&amp;img=1&amp;zoom=3&amp;hl=en&amp;sig=ACfU3U2aFPu639IncQG0AEbJlvHycZiS6w&amp;ci=270%2C318%2C569%2C282&amp;edge=0" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="158" src="http://books.google.com/books?id=nvoCAAAAYAAJ&amp;pg=PA18&amp;img=1&amp;zoom=3&amp;hl=en&amp;sig=ACfU3U2aFPu639IncQG0AEbJlvHycZiS6w&amp;ci=270%2C318%2C569%2C282&amp;edge=0" width="320" /></a></div><div style="text-align: center;">Lady's Wheel-barrow</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://books.google.com/books?id=nvoCAAAAYAAJ&amp;pg=PA85&amp;img=1&amp;zoom=3&amp;hl=en&amp;sig=ACfU3U31Lslr2vd4rJr9mHsMVw2pEEVWQw&amp;ci=239%2C771%2C426%2C209&amp;edge=0" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://books.google.com/books?id=nvoCAAAAYAAJ&amp;pg=PA85&amp;img=1&amp;zoom=3&amp;hl=en&amp;sig=ACfU3U31Lslr2vd4rJr9mHsMVw2pEEVWQw&amp;ci=239%2C771%2C426%2C209&amp;edge=0" /></a></div><div style="text-align: center;"><br /></div><div align="center">Watering Pots for Green-House Plants</div><div align="center"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://books.google.com/books?id=nvoCAAAAYAAJ&amp;pg=PA249&amp;img=1&amp;zoom=3&amp;hl=en&amp;sig=ACfU3U2Dlp_flJs-zLzUdeoQH2O4oJ5c5Q&amp;ci=472%2C436%2C328%2C547&amp;edge=0" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://books.google.com/books?id=nvoCAAAAYAAJ&amp;pg=PA249&amp;img=1&amp;zoom=3&amp;hl=en&amp;sig=ACfU3U2Dlp_flJs-zLzUdeoQH2O4oJ5c5Q&amp;ci=472%2C436%2C328%2C547&amp;edge=0" /></a></div><div align="center">Props for Climbers</div><div align="center"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://books.google.com/books?id=nvoCAAAAYAAJ&amp;pg=PA303&amp;img=1&amp;zoom=3&amp;hl=en&amp;sig=ACfU3U0KxkOG7J3yAvRg86_UVQfawHxAVw&amp;ci=473%2C226%2C289%2C438&amp;edge=0" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://books.google.com/books?id=nvoCAAAAYAAJ&amp;pg=PA303&amp;img=1&amp;zoom=3&amp;hl=en&amp;sig=ACfU3U0KxkOG7J3yAvRg86_UVQfawHxAVw&amp;ci=473%2C226%2C289%2C438&amp;edge=0" /></a></div><div align="center">Cast Iron or Zinc Tally for the Open Ground</div><div align="center"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://books.google.com/books?id=nvoCAAAAYAAJ&amp;pg=PA303&amp;img=1&amp;zoom=3&amp;hl=en&amp;sig=ACfU3U0KxkOG7J3yAvRg86_UVQfawHxAVw&amp;ci=156%2C1053%2C188%2C206&amp;edge=0" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://books.google.com/books?id=nvoCAAAAYAAJ&amp;pg=PA303&amp;img=1&amp;zoom=3&amp;hl=en&amp;sig=ACfU3U0KxkOG7J3yAvRg86_UVQfawHxAVw&amp;ci=156%2C1053%2C188%2C206&amp;edge=0" /></a></div><div class="separator" style="clear: both; text-align: center;">Porcelain Tally for Pots</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Tallies for trees, as in the case of an Arboretum, which is to endure for many years, are formed of iron, stone, or brick; those for herbaceous plants, of iron or wood; and those for plants, in pots kept in houses, of porcelain, wood, lead, zinc, and sometimes, though rarely, of iron. Tallies for plants kept in nurseries in pots, are commonly of wood, on which a little white paint is rubbed with the finger, and the name written with a black lead pencil; those for plants taken up and packed to be sent to a distance, are commonly of parchment, with the name written in ink, but nursery labels are formed of wood and tied to trees, or of pieces of lead stamped with numbers.... The cheapest kind of Tally is a thin strip of zinc, painted white lead, and then written with a lead pencil; and these of zinc may be had cut into proper sizes, at the zinc manufacturers. </div><div align="center"><br /></div>Jessicahttp://www.blogger.com/profile/03237483834153846307noreply@blogger.com0